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Preheat oven to 375F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.
In a small bowl, lightly beat two eggs with a fork; set aside.
In another small bowl, combine ⅓ cup sugar, cinnamon, and stir to combine; set aside.
With your thumb or finger, gently break the top surface of one roll, going about 1-inch deep and 1-inch wide. Don’t actually remove any bread, don’t 'core' it; just open it up.
Dip the bread in the egg, allowing some egg to enter the hollowed out part; let it soak into the interior.
Dip and dredge the roll through the cinnamon-sugar mixture and place in prepared pan. Repeat with the other 5 rolls.
Spoon about 2 tablespoons of jelly into the hole of each roll; be generous.
Add a final dusting of about 2 tablespoons granulated sugar over the tops of the rolls, distributed evenly.
Place cubed butter pieces in the bottom of the pan in open spaces; it’s okay if it touches rolls since it will melt and ultimately touch them.
Bake for 9 to 10 minutes, or until rolls are golden.
Allow to cool and serve immediately, taking care not to miss any of the buttery cinnamon-sugar sauce on the bottom of the pan.